Ube, also known as purple yam in the South East Asia is widely used for both savoury and sweet. In this Yudane Loaf, I have used a dried Ube powder that was sourced from a local tea vendor. The ecstatic of the naturally dyed bread loaf is quite pleasing that I am thinking of using the Ube powder for some other applications in my future post.
This Yudane Loaf is very similar to the many Shokupan loaf that I have made in my blog, and yield a super soft and moist interior and is perfect for Asian style sandwich. T
I hope you enjoy this recipe as much as I do! 😊
To make the Ube Yudane Bread Loaf....
UBE YUDANE BREAD RECIPE
Loaf Tin: 21cm x 10.5cm x10.5cm
Yield: 1 loaf
YUDANE
INGREDIENTS | QUANTITY |
White Bakers Flour | 80g |
Water | 80g |
FINAL DOUGH
INGREDIENTS | QUANTITY |
White Bakers Flour | 235g |
Water | 110g |
Caster Sugar | 40g |
Full Cream Milk Powder | 13g |
Egg | 50g |
Instant Dry Yeast | 4g |
Fine Salt | 3g |
Unsalted Butter -softened at room temperature | 50g |
Ube Powder | 15g |
METHOD
1. Start making the Ube Yudane Bead Loaf by preparing the Yudane. Boil the water then pour it over the flour. Mix until well combined and the mixture form in to a stiff dough. Cover the dough and leave to fully cool. Set aside until ready to use.
2. Prepare the yeast mixture by heating the water in the Final Dough recipe to between 30˚C-32˚C. Sprinkle a small teaspoon of sugar from the recipe into the warm water followed by the instant yeast. Stir to combine and leave at room temperature until the top begins to form some froth.
Note: You can add the water and instant dry yeast separately into the rest of the ingredients in the Final Dough recipe. Mixing the yeast into the water is just to ensure that your yeast are still active if you happen to have stocked the yeast more than 3 months.
3. Prepare the Final Dough. Place the flour, ube powder, sugar, salt, and milk powder into a stand mixer bowl. Mix slightly with a spatula to distribute the dry ingredients. Add in the yeast/water mixture, followed by the eggs.
Transfer the bowl over to the stand mixer fitted with a dough hook attachment. Begin to mix on low speed for approximately 3 minutes. The ingredients will start to come together and form into a sticky wet and rough mixture.
4. Add in the softened room temperature butter and increase the speed to medium and continue to knead the dough for another 8-10 minutes. Scrape the side of the bowl halfway through the kneading process.
The dough is ready when it starts to pull clean from the side of the mixer bowl, looks shiny and when gently stretched, it has some elasticity and does not break easily. This is an indication that you have developed enough gluten.
To properly check the gluten development of your dough, simply tear a small piece of the dough and then stretch it between your two hands while rotating it. If you are able to stretched it thin enough to see through, you have developed enough gluten and you can stop the kneading process. This is called the "windowpane test" If the dough breaks easily when barely stretched, you will need to continue kneading the dough in the machine. Do the windowpane test every two minutes of kneading from this point.
5. Once the dough is ready, transfer into a lightly dusted work surface and with the help of a bench scraper, roll the dough into a tight ball. The dough at this point will be soft (which is natural for Shokupan bread) but is still easy to handle without it sticking to your hands nor feel extremely wet.
6. Lightly grease a bowl that is large enough for the dough to double in volume. Transfer the ball of dough into the bowl with the seam side tucked underneath. Cover the bowl with a damped tea towel and leave to bulk ferment at room temperature for approximately 90 minutes to two hours or until it doubled in size. The time required for the bulk fermentation depends on the ambient of your kitchen, therefore can vary.
7. Once the dough has increased to double in size, gently press the dough down with the palm of your hand to release some of the gas in the dough. This process is often called "knocking back" of the dough.
Lightly dust your work surface and transfer the dough over. Divide the dough to Three equal portions of approximately 220g each.
8. Working with one dough at a time, covering the others to prevent them from drying out, roll the dough to a short rectangle with the help of a rolling pin to approximately 15cm x 20cm, dusting with some flour if necessary to prevent the dough from sticking. Fold one end, lengthways, towards the centre then fold the opposite end over to fully cover the top.
Turn the dough 90˚ then roll it again to a longer rectangle to approximately 30cm in length. Roll the dough lengthways towards you to form it to a short log. Pinch the seams to seal then place it to fill up 1/3 of the space in the Pullman loaf tin, ensuring that the seam side is tucked underneath.
Repeat the same process for the other two doughs.
9. Once all the doughs have been shaped, cover the baking tin with a tea towel and leave to Final Proof at room temperature or until it rises to double its size again. The Final proofing time will take slightly shorter time than the Bulk Proofing and can range from 1 hour to 90 minutes depending on the ambient of your kitchen.
Meanwhile, pre heat the oven to 180˚C.
10. Once the dough is ready, bake in the pre heated oven for approximately 35-40 minutes or when the internal temperature is above 90˚C.
11. Once baked, remove the loaf from the oven. Remove the lid and gently tilt the loaf over onto the wire rack. Leave to cool for at least 2 hours before cutting.
VIDEO SUMMARY
